Vegetable soup dressing for the winter
A soup dressing for the winter is an excellent option for a quick lunch. Thanks to the recipe with tomatoes and carrots, an aromatic, sweet and sour soup seasoning is obtained. Which is easy to prepare at home from inexpensive and affordable seasonal vegetables.
With such a dressing you get incredibly tasty soup, pickle or meat stew. Harvest the seasoning in small jars with a capacity of 300 to 500 g, it is convenient.
It will take 45 minutes to cook. Of the ingredients listed in the recipe, you get 2 liters.
Ingredients:
- tomatoes - 2 kg;
- carrots - 1.5 kg;
- onion - 1 kg;
- dried herbs (dill, parsley) - 4 tbsp. l .;
- ground sweet paprika - 2 tablespoons l .;
- vegetable oil - 120 ml;
- vinegar - 50 ml;
- granulated sugar - 50 g;
- salt - 35 g
Method of cooking vegetable dressing for soup
Finely chopped onions. In a deep frying pan or a wide sauté pan, heat the vegetable oil, put the onion in the heated oil, fry until transparent.
Scrape carrots, chop into thin strips on a vegetable shredder. Add chopped carrots to the onions, make the fire bigger, fry for 15 minutes, stirring constantly, so as not to burn.
On the skin of tomatoes we make cuts with a sharp knife, put the tomatoes in boiling water for a few seconds, cool in cold water, remove the skin. Cut the flesh into small cubes.
Add the sliced tomatoes in the pan to the onions and carrots.
Next, pour the ground sweet paprika and dried herbs. Instead of dried greens, you can use fresh, for this amount of ingredients, take about 150 g of fresh parsley and dill.
Pour vinegar, pour sugar and salt, simmer on low heat for 35-40 minutes.
Sterilize thoroughly washed jars over steam or dry in an oven at about 100 degrees (10 minutes), boil lids. Put the dressing in dry jars, close and put in a pan with hot water on a towel. Sterilize half-liter jars for 15 minutes, cork, cool at room temperature.
We clean for storage in a cool place. Storage temperature from +2 to +10 degrees Celsius.
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